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Put ham on a spit over medium coals and cook for 1 hour, basting often with
1 cup total apricot nectar.
Make a sauce by combining cornstarch and water and mixing until it becomes
a smooth paste.
Add remaining 1 cup apricot nectar and remaining ingredients. Bring to a
boil, reduce heat and simmer 5 minutes, stirring constantly.
Remove ham from rotisserie and score surface in a diamond pattern. Brush
entire surface with some of the sauce, embed the meat with cloves, and return
it to the rotisserie. Continue to cook ham until it is done (at least 1 hour).
Baste often with the sauce.